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Thursday, October 15, 2015

Mexican Rice

The neighbor who showed me how to make Chili Rellenos also shared her Mexican Rice recipe over 30 years ago and it never fails to please. Frying the rice first, helps it absorb all the spices and liquids for great taste and texture.

I usually double the recipe then freeze in meal size portions as a time saver for future use or in other recipes like stuffed green peppers or as a side with rellenos, tacos, tamales or enchiladas.

Mexican Rice

1 cup white rice

2 or 3 tablespoons of bacon grease

1 small grated carrot,

small pinch of red pepper flakes (or to taste)

1/2 cup grated onion (or more to taste)

1 minced clove of garlic

1/4 cup dried parsley

8 oz. can of tomato sauce - or tomato paste diluted with water, or a can of diced tomatoes

3 cups chicken or beef broth

Salt and pepper to taste.

Can also put in grated green pepper and hot sauce to taste.

Fry dry rice in bacon grease in 12-inch skillet until rice starts to pop and turns light brown. (About 5 minutes) Turn heat to medium.
Stir in and pour in all other ingredients. Simmer until rice is tender and all liquid is absorbed. While simmering, occasionally stir. Serves 6-8.

For those with rice cookers, brown the rice, then add all to the cooker and follow machine instructions.

About Me

Born in Chicago, graduated Willowbrook High, then NIU and moved to Oregon in 1967. President AOII Sorority, 1964-1965. Taught 5th/6th grade, then journalist/editor North Bend News, Prime Time newspapers. Retired. Twitter: theal2